Low-Fat Fudge Bars
"Low-Fat"
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1⁄3 cup unbleached flour
- 1⁄3 cup oat bran
- 1⁄3 cup cocoa powder
- 1 cup sugar
- 1⁄8 teaspoon salt (optional)
- 1⁄2 cup sweet potato, mashed, cooked
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1⁄3 cup pecans, chopped (optional)
directions
- Combine the flour, oat bran, cocoa, sugar and salt, if desired, and stir to mix well.
- Add the sweet potato, egg whites, and vanilla extract, and stir to mix well.
- Fold in nuts if desired.
- Coat an 8-inch square pan with non-stick cooking spray.
- Spread the mixture evenly in the pan and bake at 325° for about 25 minutes or until the edges are firm and the center is almost set.
- Cool to room temperature, cut into squares and serve.
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Reviews
-
Very good recipe. Good taste and texture. I used gluten-free flour with good results. Thanks for posting! -
Fudgy, flavorful, super-chocolatey and low fat... what's not to love? These aren't quite fudge-like, but like thin, moist brownies, which is close enough to fudge for me. I made a couple subs and used whole wheat pastry flour instead of unbleached, wheat bran instead of oat bran, sucanat instead of sugar, 1 egg and half an egg's worth of soyflour egg substitute instead of just whites and walnuts instead of pecans. I didn't find these to have the rubbery texture that low-fat baked goods so often have and they're really dark and chocolatey. The bran, I think, gave it a nice lighter texture, and kept it from being too dense. You can't really taste the sweet potato in the final product, but I think it really contributes to the final flavor. Great little dessert and very satisfying even from a small piece. Thanks, Dancer^, for another low-fat winner!
Tweaks
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Fudgy, flavorful, super-chocolatey and low fat... what's not to love? These aren't quite fudge-like, but like thin, moist brownies, which is close enough to fudge for me. I made a couple subs and used whole wheat pastry flour instead of unbleached, wheat bran instead of oat bran, sucanat instead of sugar, 1 egg and half an egg's worth of soyflour egg substitute instead of just whites and walnuts instead of pecans. I didn't find these to have the rubbery texture that low-fat baked goods so often have and they're really dark and chocolatey. The bran, I think, gave it a nice lighter texture, and kept it from being too dense. You can't really taste the sweet potato in the final product, but I think it really contributes to the final flavor. Great little dessert and very satisfying even from a small piece. Thanks, Dancer^, for another low-fat winner!
RECIPE SUBMITTED BY
Dancer
Guelph, 0
